1/2 c. butter
1 bay leaf
2 tsp. peppercorns
2 onions, finely chopped
2 cloves garlic, finely chopped
8 whole cloves
Pinch of cayenne pepper
1 pt. dry white wine

Combine all of the ingredients and cook over moderate heat until the onions and garlic are tender. Strain, reserving liquid, but discarding pulp. Salt and pepper to taste. Add cayenne pepper and white wine. Set aside.

Salt, pepper and flour 8-10 quail. Place in a small amount of oil and fry until done. Drain off the oil. Place the birds in a casserole, electric frying pan or chafing dish. Add the sauce that was set aside. Cook very slowly until the seasonings are well blended into birds.

Just before serving, add 1 pint of heavy cream and allow to get thoroughly hot. (Sour cream may be substituted for heavy cream and some like it better this way.) Serve with either wild or brown rice. Chicken breast may be substituted for quail.